Cinnamon Sugared Doughnuts

baking
This doughnut recipe is easier than you'd think, best served fresh. This makes 16 yummy doughnuts.


You'll need...
450g plain flour
2 tsp fast action yeast
25g butter, cubed
75g caster sugar
2 ggs, beaten
6 tbsp milk, room temperture
6 tbsp water, room temperture
vegetable oil
Jam, any flavour

For the sugar coating...
100g caster sugar
2 tsp cinnamon

To make...
Put the flour into a mixing bowl and stir in the yeast.
Rub in the butter with your fingertips, until it looks like breadcrumbs.
Pour in the milk, water and eggs and mix into a dough
Turn out onto a floured surface and knead for 5 mins
Return to the bowl and cover with oiled clingfilm.
Leave for an hour and a half in a warm room.
The dough should double in size.

Knead the dough once more for a minute and divide into 16 pieces.
Roll into balls and place on a greased and floured baking tray.
Flatten each ball and add a teaspoon of jam to the centre.
Gather the edges over the jam and pinch together to seal.
Cover with your clingfilm and leave to rise again.

Heat 2cm of oil in a large wok or deep frying pan to a medium heat.
Fry a few doughnuts at a time, turning them once, for 5 mins or until golden brown.
Lift out with a slotted spoon and leave to cool.

Mix the sugar and cinnamon together in a bowl and turn each doughnut in the mixture, until well coated.


"Time for Tea" notebook, £7.50
Folklore, handpainted plate, £6.50
Set of cake tins, £22



Sneak Peak into my studio

ashley thomas
Have a sneak peak into my studio over on the Harley Gallery blog feature. I will be opening my doors to the public on Saturday 29 & Sunday 30 November 2014. Come and have a look at my workspace and start your Christmas shopping and buy my products from me directly.

Ashley Thomas has recently joined the community of artists and craftspeople based at the Harley Studios, built in Welbeck Abbey’s historic Victorian kitchen garden, Pineapple Pits and Tan Gallop.
A successful surface pattern designer, Ashley told us why she made the move from her design studio at home to a Harley Studio on Welbeck Estate.
 I graduated in 2007 from Staffordshire Uni with a first class honours degree in Surface Pattern Design. In 2008 I launched my own brand of home accessories working from a design studio that I set up in my spare room. Over the past seven years things have gone from strength to strength and my work is now available in interior boutiques, gift shops and galleries in the UK, Paris and Tokyo.
 I’ve always loved visiting The Harley Gallery, it’s such a beautiful and inspiring place. I have taken part in the Christmas Market in recent years and my work has proved very popular with the visitors. It’s a dream come true to now have a studio here and I’m really excited about opening my studio doors to the public for the first time ever in November for the Harley Open Studios event.

I have a range of handmade cushions, notebooks, fine china mugs, quirky tea towels, unique cards and limited edition art-prints and wallpaper, all printed and made in England. My inspiration for my work can come from the smallest detail, such as the pattern on a vintage plate or watching the busy little birds in my garden. I aim to produce designs that are fun, curious and make people smile.
I’ve had a lot of commercial interest in my work from prestigious companies including Laura Ashley, Mamas and Papas and Hallmark Cards. My latest collaboration with Debenhams has showcased my work onto high streets across the country.
The Harley Studios open twice a year, offering visitors the chance to explore the diverse work spaces of artists and craftspeople. The next Open Studios will be held on Saturday 29 & Sunday 30 November 2014 during the Christmas Art and Food Market and Harley Open Studios.

Tunisian Briks

Bake along


These little savoury pasties are quite tricky to fold but once you get the hang of it they are great fun to make. Nice for lunch or picnics. Fantastic served with minty yoghurt and tomato salsa.

You'll need...

For the filling...
A tin of tuna in spring water, drained
(Or for a veggie alternative use 100g crumbed feta cheese)
100g frozen chopped spinach, thawed
5 spring onions, sliced
3tbsp fresh parsley, chopped
3tbsp fresh mint, chopped
2 carrots, grated
115g cooked rice,
1 egg, beaten
lemon zest

12 sheets of filo pastry
3tbsp olive oil
2 tsp sesame seeds

Preheat the oven to 190oC
Mix together all the ingredients for the filling and season to taste
Take one sheet of filo pastry flat brush with oil and then lay another ontop.
Cut lengthways to make to strips
Spoon the filing on the end of one strip
Fold a bottom corner of pastry over the filing to the other side, then turn over the opposite way, continue to fold over down the length of the strip to make a triangular pasty.
Seal the end with a little oil, repeat with the second strip
Repeat this process (this recipe makes 12)
Place or a baking tray, brush with oil and sprinkle with sesame seeds
Bake for 15-20 mins

New Notebooks

ashley thomas
I'm really excited to launch my new notebooks over on my website today. 
My magnificent little notebooks feature a selection of my illustrations. 
Each notebook is A5 in size and has a sturdy card cover.
They contain 60 plain, white pages. A wonderful, blank canvas for all your thoughts and scribbles!
Here is one of my favourite designs...


View the full collection here!

Swiss Wild Strawberry & Walnut Cake

Bake along
This week on The British Bake Off the contestants are making European cakes. I've made a classic Swiss Wild Strawberry & Walnut Cake. This super light sponge is a little tricky to make, the mixture needs lots of air and best made with an electric whisk. My first attempt ended up more like a pancake as I didn't whisk it enough! Traditionally made with wild strawberries, but of course they are out of season now so I've just used shop brought ones and some wild strawberry leaves and flowers from my garden.


You'll need...
3 large eggs, separated
100g caster sugar
75g self-raising flour
50g chopped walnuts

For the filling...
300ml whipping cream
300g strawberries

To make...
Pre-heat the oven to 180oC
Grease a 20cm cake tin and line the bottom with baking paper
Put the egg whites into a mixing bowl and whisk with an electric whisk until stiff and forms peaks when you remove the whisk. Slowly add the sugar whisking as you go.
Then add each egg yolk one by one, again whisking as you go.
Whisk well for a few minutes and then slowly sift in the flour, stirring with a knife as you sift each section. Stir in the walnuts and turn into the cake tin.

Bake for 40mins until well risen and golden brown. 
Leave to cool for 5 mins and turn out onto a wire rack.

Once completely cool, cut into two sections horizontally. Whip up your cream until it is stiff. Add dollop to top of the first section and spread out until covered, then add some sliced strawberries. Add the top section, spoon on your left over whipped cream into the centre and decorate with strawberries, dust with icing sugar before serving.



Similar Cake Stand £22.50, Debenhams.com
Twit Twoo Wallpaper £95, ashleythomas.com
Country Cake slice £12, Debenhams.com

Bird House Candles

Ashley Thomas at home
I'm really excited to announce the launch of my new bird house candles as part of my collection for Debenhams Autumn/Winter. Four beautifully scented candles housed in a little bird house box.
So cute I might explode! Get your now for £15 each whilst stocks last at www.debenhams.com



Buttermilk Pie

Bake along
Simply classic America pie, fantastic for pie beginners as this recipe is really easy to make.
Best served with ice cream or fresh fruit.

You'll need...
For the pastry…
125g/4oz plain flour
55g butter, cubed
2-3 tablespoons of cold water

For the filling…
110g butter, softened
150g sugar
5 eggs
240ml buttermilk
1teaspoon vanilla extract
2 tablespoons plain flour
1 lemon, juice and zest



To make…
First make the pastry, put the flour in a mixing bowl and add the butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

Roll out the dough on a floured glass worktop saver until around 5mm thick.
Using the dough line a 20cm pie dish. Trim the edges and prick the base lightly with a fork, chill for 30mins

Preheat the oven to 230oC
Mix the butter and sugar together until creamy, beat in the eggs one at a time.
Add all the other ingredients and pour into the chilled pastry
Bake for 10mins then turn the oven down to 190oC and bake for a further 35mins


Scalloped Pie Dish, £16
Folklore Dessert Plate, £6.50
Strawberry Clip Jar, £6
Cake slice, £12